Nutrition Facts
4 servings
4
Recipe Sautéed Pork with Chestnuts
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This pork stir-fry with chestnuts is a true autumn delight that will warm your taste buds in cold weather. The subtle marriage between the tender meat and the melting chestnuts creates a harmony of comforting flavors. The sauce, flavored with brandy and white wine, adds a refined touch without complicating the preparation.
Ingredients
750 Pork slice cut from the ham (or tenderloin if unavailable)
500 Chestnut (frozen)
1 clove Garlic
50 Lard or oil
25 Dry white wine
2 Armagnac or cognac
1 Dehydrated veal stock
Unsalted butter
1 Herb bundle (thyme, bay leaf, parsley, celery)
3 Chestnut syrup
Salt
Pepper
Directions
1
In a saucepan, cook the chestnuts in the chicken broth with a nice bouquet of herbs including celery. Drain them after cooking, reserving about 200 ml of the cooking broth. Set aside.
2
In a skillet, heat the lard and add the pork slices to cook. Do not overcook to avoid toughening the meat. Once cooked, flame them with alcohol and then remove them from the skillet. Keep them warm.
3
Pour the white wine into the pan and reduce until syrupy. Add the veal stock, mix well, add finely chopped garlic and about 200 ml of the cooking liquid from the chestnuts. Reduce by half, then add about 100 g of butter in pieces and emulsify the sauce. Add the chestnuts to warm them for a few minutes.
4
Slice the pork into strips and arrange them on warm plates.
5
Add the warmed chestnuts, then drizzle a bit of chestnut syrup over the meat.
6
To finish, serve immediately, with the sauce on the side.
Ingredients
Ingredients
750 Pork slice cut from the ham (or tenderloin if unavailable)
500 Chestnut (frozen)
1 clove Garlic
50 Lard or oil
25 Dry white wine
2 Armagnac or cognac
1 Dehydrated veal stock
Unsalted butter
1 Herb bundle (thyme, bay leaf, parsley, celery)
3 Chestnut syrup
Salt
Pepper
Directions
Directions
1
In a saucepan, cook the chestnuts in the chicken broth with a nice bouquet of herbs including celery. Drain them after cooking, reserving about 200 ml of the cooking broth. Set aside.
2
In a skillet, heat the lard and add the pork slices to cook. Do not overcook to avoid toughening the meat. Once cooked, flame them with alcohol and then remove them from the skillet. Keep them warm.
3
Pour the white wine into the pan and reduce until syrupy. Add the veal stock, mix well, add finely chopped garlic and about 200 ml of the cooking liquid from the chestnuts. Reduce by half, then add about 100 g of butter in pieces and emulsify the sauce. Add the chestnuts to warm them for a few minutes.
4
Slice the pork into strips and arrange them on warm plates.
5
Add the warmed chestnuts, then drizzle a bit of chestnut syrup over the meat.
6
To finish, serve immediately, with the sauce on the side.
Notes
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muriel.r64
To make again I made this recipe for the second day of Christmas 2009, and everyone loved it, even those who are not fond of chestnuts. Since then, I have been asked to make it regularly, and I quickly get to it. -
Caroline
Excellent This recipe is really very good, especially the sauce which is delicious! My suggestion: I replaced the ribs with a tenderloin (much more tender) and used canned chestnuts. -
bruno-p1
Excellent dish Very tasty dish made with tenderloin. Exquisite sauce. Quick and nice.
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